Coconut-Crusted Tilapia Sandwiches
with Mango Slaw & Seasoned Potato Wedges
- Milk
- Tree Nuts
- Wheat
- Fish
- Eggs
- Soy
Golden coconut-crusted tilapia and a vibrant mango slaw are piled into soft toasted potato buns to create the perfect beachfront-inspired meal. Seasoned crispy potato wedges and a squeeze of fresh lime juice are the perfect complements.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
¼ cup
Shredded Coconut
(Contains: Tree Nuts)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
16 ounce
Potatoes
11 ounce
Tilapia
(Contains: Fish)
4 ounce
Mango
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
2 unit
Potato Buns
(Contains: Soy, Wheat)
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
Not included in your delivery
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Quarter lime. Drain mango.
-
Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper.
-
Roast on top rack until browned and tender, 20-25 minutes.
-
Meanwhile, in a medium bowl, combine mayonnaise, Sriracha, and juice from half the lime. Season with a pinch of salt and pepper.
-
Add coleslaw mix and mango and toss to combine. Set aside.
-
Halve tilapia* lengthwise (each fillet will have a larger piece and a smaller piece). Pat dry with paper towels; season with salt and pepper.
-
In a shallow dish, combine sour cream and 1 TBSP water (2 TBSP for 4 servings).
-
On a plate, combine panko, shredded coconut, ½ tsp sugar (1 tsp for 4), and a pinch of salt.
-
Dip each fillet into sour cream mixture, then press both sides into panko mixture until evenly coated.
- Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add coated tilapia. Cook until crust is golden and fish is cooked through, 2-3 minutes per side (the smaller pieces will cook faster). (For 4 servings, fry fish in batches.)
-
Transfer to a paper-towel-lined plate.
-
While tilapia cooks, halve and toast buns.
-
Fill buns with fried tilapia and mango slaw.
-
Divide sandwiches between plates and serve with potato wedges and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many enjoyed the taste, especially the mango slaw, though some found it bland and wished for a sauce on the buns.
- Ease of prep: Several had difficulty with the breading sticking to the fish, leading to messy cooking and disappointing results.
- Suggestions: Consider using a thicker batter or traditional breading method (flour, egg, then coconut-panko mix) for better adhesion.
- Portions: Some found there were too many potato wedges, with leftovers remaining after the meal.
- Serving: A few suggested serving the components separately rather than as a sandwich for a more successful dish.
